Easiest Way to Make Tasty Coquille St-Jacques

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Coquille St-Jacques A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best! This coquilles Saint-Jacques recipe is traditionally served on little, cleaned scallop shells, but ovenproof ramekins are a great substitution. You can cook Coquille St-Jacques using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Coquille St-Jacques

  1. You need 1 of tête d'ail confit.
  2. You need 4 of patates.
  3. It's 1 of tasse de crème 35%.
  4. You need of Thym et laurier.
  5. Prepare 1/4 of de tasse de beurre.
  6. It's 1/2 of oignon hache.
  7. Prepare 1/2 of choux fleur hache.
  8. It's 1 of tasse de crème 35%.
  9. Prepare 1 of tasse de lait.
  10. It's 1 of poireau hache.
  11. Prepare of Sel et poivre.
  12. Prepare 4 of pétoncles U10.
  13. It's 200 g of de chaire de crabe.
  14. Prepare of Fromage gruyère râpé.
  15. It's of Sel et poivre.

Do not be tempted to use glass custard cups as they might break from the heat of the broiler. Coquilles Saint-Jacques is most often eaten as. Drain and reserve liquid and scallops only. Prepare sauce: Melt butter and saute onions and mushrooms until tender.

Coquille St-Jacques instructions

  1. Faire une purée de pomme de terre avec les cinq premiers ingredients.
  2. Cuire le choux fleur, le poireau et l'oignon. Ajputer la crème et le lait. Passer au robot pour faire une sauce..
  3. Faire une couronne de patate. Mettre la chaire de crabe au centre avec les pétoncles légèrement saisies. Ajouter le bouillon et le fromage..
  4. Cuire au four à 350 dix minutes.

Remove from heat and stir in flour and pepper, blend well. Put back on heat and gradually stir in cream, bring just to boiling stirring constantly. Add Gruyere and stir until melted. Place the scallops, corals, mushrooms, membranes and lemon juice into a pan with the fish stock, set over low heat and slowly bring to the boil. Lower the heat to simmer very gently for one minute.